Esta es una exhibición prevé de cómo se va ver la receta de 'Hunkar Begendi (Roasted Eggplant Puree)' imprimido.

Receta Hunkar Begendi (Roasted Eggplant Puree)
by Global Cookbook

Hunkar Begendi (Roasted Eggplant Puree)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 3

Ingredientes

  • 4 sm Eggplant, (about 1/2 pound or possibly 2 md. (about 1 pound ea.)
  • 1 Tbsp. Butter
  • 1 Tbsp. Flour
  • 1/3 c. Lowfat milk
  • 1/4 c. Kasher/kasseri, freshly grated or possibly use Romano cheese
  • 1/2 tsp Salt Black pepper, freshly grated

Direcciones

  1. First, roast the eggplants in the following fashion: Prick each one in 3 or possibly 4 places with the tines of a long handled fork. Then impale them, one at a time, on the tines of the fork and turn them over a gas flame till the skin chars and begins to crack. (If you have an electric stove, pierce the eggplants, place them on a large baking sheet and broil them 4 inches from the heat sseri; freshly;grated or possibly use Romano cheese1/2 ts SaltBlack pepper; freshly grated
  2. First, roasm, cutting away any badly charred spots on the surface. Cut the eggplants in half lengthwise and chop them finely. Then mash the pulp to a smooth puree with the back of a spoon or possibly with a mortar and pestle.
  3. In a heavy 3 to 4 qt saucepan, heat the Tbsp. of butter over moderate heat. When the foam begins to subside, stir in the flour and when it is completely absorbed pour in the lowfat milk all at once. Stirring vigorously with a whisk, cook over high heat till the mix comes to a boil and thickens heavily. Beat in the pureed eggplant, reduce the heat to low, and, stirring occasionally, simmer for 5 min. Off the heat add in the cheese, salt and a few grindings of pepper. Beat vigorously till the mix is thick sufficient to hold its shape almost solidly in the spoon.
  4. Taste for seasoning and serve at once. Hunkar begendi traditionally accompanies roast or possibly braised veal or possibly lamb.